Prep 20 mins
Cook 15 mins
This is a traditional recipe from Belarus in Eastern Europe. Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belarussians eat these with sour cream, although Americans will probably like them with ketchup
- 1 ounce dried wild mushrooms, blend (or a handful of fresh mushrooms)
- 1⁄4 cup minced red onion
- 1 teaspoon dill
- 1 1⁄2 lbs potatoes, peeled
- 1⁄4 cup flour
- 1 egg
- 1⁄4 cup soymilk (or milk of choice)
- vegetable oil, for frying
- Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.
- Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
- Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.
- Add a small spoonful of the mushroom mixture. Top with more draniki batter.
- Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.